Holiday Honey Tahini Cookies

These honey tahini cookies are light and fluffy and filled with the powerhouse nut butter, tahini. Do something a little different from the typical sugar cookie and make these for the holidays!

I love tahini so much. It is so versatile and such a light nutty flavor you can make sweet and savory dishes with it. When I am craving a creamy savory dressing I often use tahini as a base. Check out my Miso Tahini dressing.

Tahini is also a great alternative nut butter for those who have allergies! It makes a great substitute in baking for peanut butter. It isn’t as salty as most meant butters so I just add a little dash of salt and tsp of honey when I use it as a substitute.

  • 2 cups all-purpose flour or GF all purpose flour

  • 1 teaspoon baking powder (make sure it’s fresh otherwise cookies won’t rise!)

  • ½ teaspoon pink Himalayan salt

  • 1 teaspoon cinnamon

  • ¾ cup melted coconut oil

  • ¾ cup coconut sugar

  • 3 tablespoons honey or maple syrup

  • ¾ cup tahini

  • ¼ cup toasted pine nuts (keep to the side to top the cookies)

Instructions:

  • preheat to 350°.

  • Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer on low/medium speed, beat coconut oil, sugar, and honey in a large bowl until light and fluffy. Next mix in tahini followed by dry ingredients slowly. Beat in small increment until fully combined. Dough will be slightly sticky.

  • Place pine nuts in a small bowl. Scoop out heaping tablespoons of dough roll into balls ( Use an ice scream scoop for exact size balls. Dip tops of balls in nuts, pressing to adhere, and place, nutty side up, on 2 parchment-lined baking sheets or do 2 separate baking segments. Bake for about 12 minutes. Let cool on baking sheets (cookies will firm as they cool).

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